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Lemon Vermicelli Upma | Tangy Sevai Recipe

September 22, 2017

Today’s recipe is ‘Lemon Vermicelli Upma’. Sevai or vermicelli is a very versatile food item, as it can be prepared in both ways sweet and savory. I love it more when it is spicy and tangy. I have also shared vegetable vermicelli recipe on the blog. You can serve it as a breakfast or snack meal.

Lemon Vermicelli Upma

For this recipe, you will need vermicelli, cashew nuts, lemon juice, curry leaves, lentils and few spices. If you are not using roasted vermicelli, then you need to roast it first before adding water in the dish. If you want to try vegetable vermicelli check – Vegetable Vermicelli Recipe (Seviyan Pulao).

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Serves: 2

Duration: 20 mins

Ingredients for Lemon Vermicelli Upma

Vermicelli

1 cup

Oil/Ghee

3 Tbsp

Mustard seeds

1/2 tsp

Urad dal

1/2 tsp

Chana Dal

1/2 tsp

Ginger (finely chopped)

1/2 tsp

Green chilies (chopped)

2-3 (medium)

Curry Leaves

1 sprig

Cashew nuts

6-7 nos.

Water

3 cups

Salt

1/2 tsp or as per taste

Turmeric powder

1/4 Tsp

Lemon juice

2 tsp

Method for Lemon Vermicelli Upma

Heat oil/ghee in a pan.

Add mustard seeds, let it start to crackle.

Saute both the along with mustard seeds lentils – urad dal and chana dal.

When the lentils turn golden in color, add ginger and green chilies. Stir-fry for 2-3 seconds.

Add cashew nuts and fry till it starts turning golden.

Next, add curry leaves.

Now, add vermicelli and roast it till it turns golden in color. (Only, if you are using non-roasted one.)

Next, add salt and turmeric powder. Mix well.

For 1 cup vermicelli, add 3 cups water in the pan. (Amount of water required will depend upon the variety of your vermicelli.)